This is what Katrina made for Dad's birthday breakfast, and it was very delicious. Thanks, Katrina!
8 eggs
3/4 c. shredded sharp cheddar cheese
1/4 c. Parmesan cheese
1/4 c. cottage cheese
5 oz. frozen spinach, defrosted, squeezed of water, and roughly chopped
1/3 c. roasted red peppers
1oz. finely diced ham, Canadian bacon, or crumbled bacon (about 1/4 to 1/3 c.)
1/4 c. chopped green onions
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. hot sauce (like Tabasco)
12 slices lunchmeat ham
1. Preheat oven to 350 degrees F.
2. In a bowl, combine all ingredients (except ham slices) and stir well.
3. Spray a muffin tin with nonstick cooking spray and place one piece of ham in each well to form a bowl.
4. Evenly divide the egg mixture between the 12 muffin wells (about 1/4
c. each) being careful to keep ingredients evenly distributed. You want
to fill them right up to the top.
5. Place in the preheated oven and bake for 15-20 minutes. The tops
should be puffed and just barely set on top. Eggs will sink after
cooling.
